These bars a mix between a blondie and fudge – they’re dense and chewy and full of pumpkin spice flavor. The tender pumpkin base is topped with a layer of browned butter frosting that adds a nutty, creamy sweetness. They’re the perfect fall dessert. Click here and here for the side dish recipes/recaps from the past 2 years. Happy Thanksgiving!

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

Bars – In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.

Add the flour, optional salt, and stir until just combined; don’t overmix.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. In the last 10 minutes of baking, make the glaze.

Glaze – Brown the butter. Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.

Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.

Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.

Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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These cookies are a great way to use up leftover Halloween candy. You can mix in whatever candy you have on hand but these use classic candy corn. The cookies are soft and buttery and the bits of candy add a pop of sweetness and and chewyness. A tablespoon of cornstarch helps them hold their shape and oatmeal gives them great texture. Thery’re great for a fall day and freeze well to last throughout the holidays!

Ingredients:

1/2 cup unsalted butter, soften

1 cup light brown sugar, packed

1 large egg

1 tablespoon vanilla extract

2 cups all-purpose flour

1 tablespoon corn starch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups candy corn (1o to 11 ounces)

1/2 cup quick cook oats

Method:

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 4 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the next 4 ingredients, and mix on low speed until just incorporated, about 1 minute; don’t overmix.

Add the candy corn and oats and mix until just incorporated.

Using a small 1-inch scoop, form mounds. Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet with a Silpat. Place mounds on baking sheet, spaced at least 2 inches apart and bake for about 8-9 minutes, or until edges have set and tops are just beginning to set. Do not overbake because cookies will firm up as they cool.

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These blondies are moist and chewy and speckled with bits of peppermint and chunks of dark chocolate. You can substitute whatever mix-ins you like. They’re perfect for tailgates and graduation parties this time of year because they pack easily and freeze well too.

Ingredients:

1/2 cup unsalted butter (1 stick), melted

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup all-purpose flour minus 1 tablespoon

1 tablespoon corn starch

1/2 teaspoon salt

1/2 cup peppermint bits

1/4 cup dark chocolate chunks

Method:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, corn starch, peppermint bits and salt and stir until just combined, don’t overmix.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Place the chocolate chunks on top.

Bake for 20-25 minutes until just set. Allow to cool and cut into bars.

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Frittatas are perfect meals for busy weeknights and a great way to use up leftover vegetables and meats. This frittata combines tomatoes ham and cheddar but you can use whatever meat, vegetables and cheese you may have on hand. Warm eggs bind the ingredients together and a dollop of greek yogurt adds a rich creaminess. The eggs, milk, cheese and yogurt all provide great protein and are low in fat and you can bump up the fiber, vitamins and minerals by adding a range of seasonal vegetables.

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These chicken tenders are crunchy and crispy on the outside and tender and juicy on the inside – they’re a delicious guilt free version of the classic. The tenders are coated in panko breadcrumbs and baked, instead of fried, which greatly reduces they overall fat and calorie content found in regular chicken tenders. You can serve them with your favorite condiment and kids and adults alike will love this twist on a classic comfort food.

Ingredients:

1/4 cup whole wheat flour

2 large eggs

1 tsp Dijon mustard

1 cup panko breadcrumbs, preferably whole-wheat

1/3 cup finely grated Parmesan cheese

1/4 tsp salt

1/4 tsp pepper

1 1/4 lb. (about 8) chicken tenders

Method:

Preheat the oven to 450 degrees F. Place a wire rack on a baking sheet lined with foil. Coat with cooking spray.

Place the whole wheat flour in a medium bowl. In a shallow container, whisk together the eggs and Dijon mustard. In a separate shallow container, combine the panko breadcrumbs, Parmesan cheese, salt and pepper.

Working with one chicken tender at a time, dredge the chicken in the flour, shaking off the excess. Next, dip in the egg mixture until the chicken is coated. Last, roll the chicken in the breadcrumb mixture, completely coating the outside.

Transfer the chicken tenders to the prepared wire rack.

Lightly coat the chicken tenders with cooking spray. Bake until the chicken is just cooked through and the breadcrumbs are starting to brown, 5 to 6 minutes per side.

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The pasta is an easy weeknight meal that comes together quickly and provides a healthy balance of carbohydrates and protein. You can add any other vegetables you may have and vary it based on what is in season. It’s important to sear the chicken in a hot pan to create smoky caramelization before tossing it with the pasta and vegetables. The white wine, garlic and chicken broth combine to create a light, aromatic sauce that glazes the entire dish and brings all of the flavors together.

Adapted from the Pioneer Woman

Ingredients:

1 pound Penne

4 whole Boneless, Skinless Chicken Breasts

Salt And Pepper, to taste

1 Tablespoon Olive Oil

4 cloves Garlic, Minced

3/4 cup Dry White Wine

3/4 cup Low-sodium Broth

1 bag Baby Spinach

2 cups Grape Tomatoes, Halved Lengthwise

Method:

Cut chicken breasts into chunks and sprinkle with salt and pepper.

Heat olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss.

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Thai food is famous for blending the four fundamental tastes: sweet, sour, salty, and bitter. This dip draws on the quintessential flavors of Thai green curry paste, coconut milk and fish sauce for a comfortingly creamy, yet bright and fresh spread. The fragrant flavors of the chillies, lemon grass, galangal, garlic, cilantro and kafir lime of the curry paste are mellowed by sweet, creamy coconut milk. And a dash of salty umami from fish sauce rounds out the dip. It’s great with raw or cooked vegetables or rice crackers or even as a spread on sandwiches. Coconut milk is rich in lauric acid and vitamins A, C and B and I use the light version which is lower in fat. I also blend in artichoke hearts to help thicken the dip and boost the antioxidants and fiber. Enjoy!

Ingredients:

3 tablespoons green curry paste

1 can light coconut milk

3/4 cup artichoke hearts (defrosted)

1 teaspoon fish sauce

1/2 teaspoon soy sauce

1 tablespoon rice wine vinegar

juice of half of a lime

1 tablespoon corn starch mixed with 2 tablespoons lukewarm water

Method:

Combine the first 7 ingredients in a medium saucepan and bring to a gentle boil over medium low heat.

Add in the cornstarch slurry and stir to combine. Continue to cook over medium low heat until the dip is thickened and coats the back of a spoon (3-4 minutes).

Remove from the heat and allow to cool slightly before transferring to a food processor and blending until smooth.

Chill and serve.

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Fudge is one of my favorite holiday desserts and is usually loaded with butter and sugar… To start the new year off right, this version is a healthier alternative that feels indulgent but is less processed and draws on more nutrient dense ingredients. Healthier fat comes in the form of homemade peanut butter (you could use any nut butter) and coconut oil and sweetness comes in the form of natural maple syrup and honey. You can pack this fudge for a protein boost on the go or store it in the refrigerator as a chilled sweet treat. It comes together in about 10 minutes and is very adaptable to other flavors – try adding cocoa powder for a chocolate fudge or sprinkling chopped pistachios and dried cherries over the top.

Ingredients:

1 cup peanut butter (or your favorite nut butter)

1 cup coconut oil (softened)

3 tablespoons maple syrup

2 tablespoons honey

2 teaspoons vanilla extract

1/2 cup carob chips

Sea salt to sprinkle on top

Method:

Mix together all of the ingredients except the sea salt in a medium bowl until completely smooth.

Line a baking pan with parchment paper, folding it into the corners. Scrape the batter into the pan and smooth with a spatula. Sprinkle with sea salt and carob chips.

Cover with plastic wrap and place in the refrigerator for 2 hours or until completely hardened. Cut into squares, and serve.

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People look forward to Thanksgiving dishes all year long. Juicy slices of turkey, tart cranberry sauce, and sweet, spiced pumpkin pie are hard to resist. It can be a challenge to stay healthy during the holidays so I love taking classic dishes and giving them a healthy makeover – reducing the fat and calories but maintaining the familiar flavors. These scalloped potatoes are creamy, cheesy and feel decadent but are much healthier than the traditional recipe. They use skim milk, low fat cheddar and a combination of sweet potatoes and regular potatoes to boost the vitamins C, E, B6 and beta-carotene. Try these and incorporate other spins on classic holiday side dishes like these green beans with caramelized onions and roasted butternut squash with garlic spinach over the holidays. Happy Thanksgiving!

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This is a quick and easy weeknight meal and a great way to use up leftover rice. The pork chops are cooked with a combination of onions, soy sauce, vinegar, honey and Sriracha until tender and succulent. Then rice is fried with a dash of soy sauce, garlic, scrambled eggs and tossed with smoky roasted peppers, crisp, fresh peas and sweet, juicy pineapple. It’s a great mix of salty and sweet and a delicious Asian-inspired twist on classic pork chops.

Adapted from the Pioneer Woman

Ingredients:

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups White Or Brown Rice, Cooked

4 whole Pork Chops

1 teaspoon Butter

1 teaspoon Canola Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce

1 Tablespoon Rice Wine Vinegar

1 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

1 tablespoon garlic paste

2 whole Eggs

1 jar (small) Drained Pimentos

1-1/2 cup Frozen Peas

2 Tablespoons Soy Sauce (additional)

Method:

Cook rice according to package instructions. Set aside.

Saute pineapple spears until they have good color on the outside. Slice, then set aside.

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Add the sliced onions and saute until softened. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker.

Remove the pork chops and let the sauce bubble up and cook for another until reduced. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.